Characterization of the Key Aroma Compounds in Raw Licorice (Glycyrrhiza glabra L.) by Means of Molecular Sensory Science
Author:
Affiliation:
1. Lehrstuhl für Lebensmittelchemie, Technische Universität München, Lise-Meitner-Straße 34, D-85354 Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03676
Reference52 articles.
1. Liquorice, Glycyrrhiza glabra L.—Composition, uses and analysis
2. Toxicologic evaluation of licorice extract as a cigarette ingredient
3. The Inhibitory Effect of Glabridin from Licorice Extracts on Melanogenesis and Inflammation
4. Volatile flavor components of licorice
5. Volatile flavour components of glycyrrhizae radix (Glycyrrhiza glabra L. var.glandulifera Regel et Herder) from China
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